Frenchby TheMealDBFennel DauphinoiseKeep screen onSaveShareIngredients225g Potatoes1 small Fennel1 clove finely chopped Garlic75 ml Milk100ml Double CreamFor Greasing Butterto serve Parmesan CheeseStepsStep-by-step0 of 2 done1Heat oven to 180C/160C fan/gas 4. Put potatoes, fennel, and garlic in a medium non-stick pan. Pour in milk and double cream, season well and simmer gently, covered, for 10 mins, stirring halfway through, until potatoes are just tender.2Divide the mixture between 2 small (about 150ml) buttered ramekins and scatter with Parmesan. Bake for 40 mins until the potatoes are golden and tender when pierced with a knife. Snip the reserved fennel fronds over before serving.Source: TheMealDB
